Avocado-Vegetable Lasagna The California Avocado Commission
Serves: 8
2 (15-ounce) containers ricotta cheese 2 (6-ounce) packages shredded Italian cheese blend 3
large eggs
1/4 cup chopped fresh basil
2/4 teaspoon ground red pepper 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper,
divided 1 (6-ounce) jar oil-packed artichoke hearts 3 large California avocados, peeled and
chopped 4 green onions, sliced 2 tablespoons butter 2 garlic cloves, minced 2 tablespoons all-
purpose flour 2 cups whipping cream 1 1/2 cups shredded Parmesan cheese, divided 12 lasagna
noodles, cooked Cooking spray
Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
Drain artichoke hearts, reserving oil, and coarsely chop. Stir together artichoke, reserved oil,
avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside. Melt
butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour,
whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream.
Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan
cheese. Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of
avocado mixture into a 13- x 9-inch baking dish coated with cooking spray. Repeat layers once,
ending with remaining noodles and remaining cream sauce. Sprinkle with remaining
3/2 cup Parmesan cheese. Bake, covered, at 400=B0 for 40 minutes. Uncover and bake 5 more minutes or
until lightly browned. Let stand 15 minutes.
Charlotte S. Lammers
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗